Dessert, Recipe, Uncategorized
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Cranberry Upside-Down Cake

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This cake is so lovely and festive. Cranberries are such a stunning, bright red and adding a sprig of sugared rosemary makes this dessert look just right for a holiday party.
I first saw this recipe in a Cook’s Illustrated Magazine and more recently was reminded of it when NPR aired a Thanksgiving interview with the founder of Cook’s Illustrated and America’s Test Kitchen, Christopher Kimball. The story mostly sang the praises of cranberries and the many recipes you can enhance with them this time of year. Having stocked up on cranberries I was all ears. The Cranberry Upside-Down Cake sounded delicious. A simple, moist cake and tart cranberries make a great combination.
Indeed it was delicious! I had a hard time snapping pictures before digging in. I highly recommend trying it out for your next holiday gathering.

Cranberry Upside-Down Cake

From America’s Test Kitchen via NPR

Topping
6 tablespoons unsalted butter
3 cups fresh or defrosted frozen cranberries
3/4 cup sugar
2 tablespoons seedless raspberry jam
1/2 teaspoon vanilla extract

Cake
1 cup all-purpose flour
1/4 cup blanched slivered almonds
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6 tablespoons unsalted butter, softened
3/4 cup sugar
3 large eggs, separated

For the topping:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-inch round cake pan, line with parchment paper round, and spray with cooking spray. Melt butter in large nonstick skillet over medium heat. Add cranberries, sugar and jam and cook until cranberries are just softened, about 4 minutes. Strain cranberry mixture over bowl, reserving juices.
Add strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Off heat, stir in vanilla. Arrange strained berries in single layer in prepared pan. Pour juice mixture over berries and refrigerate for 30 minutes.
For the cake:
Process almonds and 1/4 cup flour in food processor until finely ground. Add remaining flour, baking powder and salt and pulse to combine. Whisk milk and extracts in measuring cup. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in egg yolks, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.
Using clean bowl and beaters, beat egg whites on medium-high speed until they hold soft peaks, about 2 minutes. Whisk one-third of whites into batter, then fold in remaining whites. Pour batter over chilled cranberry mixture and bake until toothpick inserted in center comes out clean, 35 to 40 minutes. Cool on wire rack 10 minutes, then run paring knife around cake and invert onto serving plate. Serve.

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